{"id":6890,"slug":"braised-oxtails","title":"BRAISED OXTAILS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two oxtails","six onions","water","two carrots, if small","one green pepper","sprig of parsley","one-half cup of tomatoes","six small potatoes","browned flour","eight lengths of macaroni","one-half cup of flour"],"ingredients_norm":["oxtail","onion","water","carrots if small","green pepper","parsley","tomato","potato","browned flour","lengths of macaroni","flour"],"steps":["Two oxtails, jointed and washed; six onions sliced and browned in pot with oxtails.","When nicely browned add water enough to cover and stew slowly one hour; then add two carrots, if small; one green pepper, sprig of parsley, one-half cup of tomatoes and six small potatoes, and cook until tender.","Thicken with browned flour.","Cook separately eight lengths of macaroni; place cooked macaroni on dish and pour ragout over it and serve hot.","To brown flour take one-half cup of flour, put in pan over moderate heat and stir until nicely browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w23:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"15df4abfb5c6efa4c0b192c0f45175a172719e6630f6a3407e9f7047715360b4","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/braised-oxtails"}